Validation of the Tea Bag Index as a standard approach for assessing organic matter decomposition: a laboratory incubation experiment.
Validation of the Tea Bag Index as a standard approach for assessing organic matter decomposition: a laboratory incubation experiment.
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茶袋指数作为评估有机物分解的标准方法的验证：实验室孵化实验。
DOI：
10.1016/j.ecolind.2022.109077
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发表时间：
2022
影响因子：
6.9
通讯作者：
MORI Taiki
中科院分区：
文献类型：
--
作者：
浴野 泰甫;新屋 良治;MORI Taiki
茶袋指数（TBI）是一种使用商业茶袋评估有机物分解的新方法，已越来越多地用于全球学术研究。该方法的目的是获得一个早期分解常数（k）指示的早期分解速率和凋落物稳定因子（S）指示的长期碳稳定性，通过使用两种类型的茶-绿色和路易波士。然而，尽管该方法在世界范围内使用，但这种方法的准确性从未在陆地生态系统中得到验证。在这里，通过使用实验室孵育实验检查TBI的两个基本前提来测试这种方法的有效性。TBI的第一个前提，即绿色茶的不稳定的可水解部分在90天内大部分分解，在本研究中并不成立，这导致高估了绿色茶的S。第二个前提--即，稳定化部分与总的可水解部分的比率（即，S）与绿色茶的S）相等的观点也被否定，这导致了对路易波士茶的S和K的低估。总的来说，TBI在很大程度上低估了路易波士茶和K的S（分别比时间序列数据确定的小1.5倍和5倍以上）。本研究表明，要准确测定路易波士茶的质量损失，应获得时间序列数据，而不是假设路易波士茶的S等于绿色茶的S。
The Tea Bag Index (TBI), a novel approach to assessing organic matter decomposition using commercial tea bags, has been increasingly used in academic studies worldwide. This approach was designed to obtain an early-stage decomposition constant (k) indicative of early-stage decomposition rates and a litter stabilization factor (S) indicative of long-term carbon stability by using two types of teas—green and rooibos. However, despite the worldwide usage of the method, the accuracy of this approach has never been validated in terrestrial ecosystems. Here, the validity of this approach was tested by examining the two essential premises of the TBI using a laboratory incubation experiment. The first premise of the TBI—namely, that the unstabilized hydrolyzable fraction of green tea is mostly decomposed within 90 days—did not hold in the present study, which caused overestimations of theSof green tea. The second premise—namely, that the ratio of stabilized to total hydrolyzable fractions (i.e.,S) of rooibos tea is equal to that of green tea—was also rejected, which resulted in substantial underestimations of theSof rooibos tea andk. Overall, the TBI largely underestimated theSof rooibos tea andk(more than 1.5 and 5 times smaller than those determined by time-series data, respectively). The present study suggests that time-series mass loss data of rooibos tea should be obtained to accurately determinek, rather than assuming that theSof rooibos tea is equal to that of green tea.